What you’ll be cooking today: Homemade chicken nuggets with kale Caesar salad

You can try it with breast fillet, which you will cook whole, if you want to avoid the procedure for skewers.

What you will need for 4 servings:

• 2 lemons
• 500g chicken breast
• salt and pepper
• 8 slices of baguette
• 1 clove garlic, halved, plus 1/2 small garlic clove, minced
• 3 cloves of garlic, finely chopped
• 3 tablespoons of fresh lemon juice
• ½ cup light mayonnaise
• 1 teaspoon of mustard
• 2 tablespoons Worcestershire sauce
• ½ cup Parmesan cheese, grated
• Salt Pepper
• ½ cup olive oil
• 300 g baby kale

How to make it:

1. Cut 1 lemon in half. From the remaining lemon, grate 1 teaspoon of zest and squeeze 4 tablespoons of juice. Cut the chicken into small pieces. Skewer and season with 1/4 teaspoon salt and pepper. Grill 3 to 4 minutes per side. Grill 1 lemon half, cut side down. Drizzle over the chicken. Grill the bread well, rub both sides with the garlic, then cut into cubes.
2. In a large bowl, whisk together the lemon zest and juice, egg yolk, mustard, minced garlic, and 1/2 teaspoon salt. Slowly whisk in the oil.
3. Put the kale, parmesan and croutons in a bowl and season with salt and pepper. Serve with the chicken skewers.

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